This holiday season was nice and mellow — even though I was running here, there and everywhere. Christmas Eve is always a big, big party with my mom’s family. This year we gathered at my aunt’s beautiful house. Here is most of the crowd:
That night we stayed at my mom’s house, then went over to dad’s where I was in charge of Christmas lunch. On the menu was a spinach and mushroom egg bake featuring Iggy’s bread, breakfast pork chops that soaked in a brine overnight, garlic-y green peans and sweet, sweet potatoes. Appetizers were banana chocolate chip mini muffins and yogurt with fruit and homemade granola.
Foolish me never took pictures of anything. I was too focused on cooking and enjoying time with family. We did snag this pic of our Christmas stroll on the beach. There were so many people out walking on Nantasket Beach!
I did however take a picture of the roasted red pepper spread I brought to my aunt’s house. It’s a simple recipe with minimal ingredients. You’ll find the recipe below.
For Christmas dinner, we spent time with Ryo’s family. We at out at Gyu-Kaku and then went up to North Conway, NH, in the morning. We shopped a lot and walked up to Cathedral Ledge. Check out the view!
I hope everyone had an amazing holiday season. Cheers to 2016!
Roasted Red Pepper Spread
5 red bell peppers
5 garlic cloves
1/4 cup parmesan cheese
5-8 basil leaves
- Slice the peppers in half and remove the seeds. Coat them in olive oil and place them on a baking sheet with outsides facing up. Add the garlic to the sheet as well. Place in the oven and set to a high broil.
- When the skin starts to blacken and bubble, remove from the oven and let cool.
- Once cool, peel off the skin. Place the peppers and garlic in the food processor and chop. Add 1 Tbsp of olive oil, 1-2 tsp of sea salt, basil and the parmesan cheese. Blend until smooth. Serve chilled or warmed with bread or — my fav — burrata.